A nice light and tasty autumn starter. Use buttercrunch lettuce, or baby cos (romaine) leaves in place of witloof if preferred.
250g (about 8 ounces) haloumi
1 Tbsp tarragon vinegar
¾ tsp flaky sea salt
1 small clove garlic, peeled and crushed
¼ tsp (a small dab) honey
¼ tsp wholegrain mustard
3 Tbsp lemon-infused extra virgin olive oil
2 witloof (endive/chicory)
3 small pears, still crisp
1 Tbsp shredded mint (shred just before using)
2 tsp butter
1 lemon, cut into wedges, to serve
1 Cut cheese into a dozen slices and pat dry with paper towels. Whisk vinegar, salt, garlic, honey and mustard together in a large bowl, then whisk in oil.
2 Trim witloof, removing any green tips from the leaves. Cut into thick rounds. Cut the end cores into quarters.
3 Slice pears thinly (if the skin is tough, peel pears before slicing). Rewhisk dressing and add pear and witloof. Toss gently. Add mint. Dish onto 4 plates.
4 Heat a medium-sized frying pan (skillet) over medium heat. Drop in butter and once it is sizzling, add the cheese. Cook until golden on both sides. Season cheese with a little black pepper and a squeeze of lemon juice. Dish onto salads and serve with extra lemon.